Season the scallops with salt and pepper.
In a hot frying pan, add the olive oil and Guénard truffle oil.
Add the scallops and cook for 2-3 minutes on each side, until golden and cooked through. Remove from the pan and place on a plate.
In the same pan, add the garlic and sauté for 1 minute.
Add the white wine and reduce by half.
Add the crème fraîche and simmer for 2-3 minutes until the sauce thickens slightly.
Add the scallops to the pan and heat them in the sauce.
Serve hot with chopped fresh parsley to garnish (or any other accompaniment of your choice).